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Feeding the kids: Deconstructed caprese

The Deconstructed Caprese recipe can be found in

The Deconstructed Caprese recipe can be found in "Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love," by Katie Sullivan Morford. (Chronicle Books; $24.95) Credit: Handout

In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose an easy back-to-school lunch idea. I found the recipe in "Best Lunch Box Ever: Ideas and Recipes for School Lunches Kids Will Love," by Katie Sullivan Morford (Chronicle Books; $24.95)

Deconstructed Caprese
(Makes 1 serving)

Ingredients
— 6 cherry tomatoes
— 2 large basil leaves, torn in half
— 4 small mozzarella balls (bocconcini)
— Four 1-inch cubes herbed focaccia bread or crusty Italian bread

Special equipment
— Two 10-inch wooden skewers

Directions

1. Thread a cherry tomato onto a skewer followed by a piece of basil, a mozzarella ball and a bread cube. Repeat so that the skewer has two of every item. Add a third cherry tomato on the end of the skewer. Snap the pointed end off the skewer and discard. Repeat with the remaining ingredients.

2. Pack the skewers in a container or wrap them gently in aluminum foil. Can be made a day ahead and stored in the refrigerator.

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